I blend sweet potatoes, spinach, garlic, Italian sausage and three-cheese tortellini into a one-pot Sausage Tortellini Soup that is ready in about 40 minutes and keeps cleanup minimal for an easy holiday dinner.

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I still remember the first time I tasted this Autumn Soup; it refused to be categorized. Calling it Sausage Tortellini Soup works, but for me it’s a sneaky crowd pleaser that keeps everyone guessing.

Italian sausage and three cheese tortellini give it guts and comfort while little surprises in the bowl make you pause. I cant help bringing it to every Fall Dinner because people go quiet, then suddenly want seconds.

It feels homey without being predictable, perfect for nights when you want bold flavor but no drama, and somehow it becomes the thing everyone asks about later.

Ingredients

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Italian sausage: Rich in protein and fat gives savory spice and umami to the soup.
Sweet potatoes: Sweet starchy, high in fiber and vitamin A, adds body and natural sweetness.
Tortellini: Pasta filled with cheese adds carbs and creamy texture, makes it comforting and hearty.
Spinach: Leafy green gives iron fiber and vitamin C, brightens flavor and adds color.
Parmesan cheese: Salty nutty umami, adds depth and savory finish, has calcium and protein.
Heavy cream: Makes broth rich silky, boosts calories and fat for indulgent mouthfeel.
Chicken broth: Light savory base with minerals, hydrates and ties flavors together without heaviness.

Ingredient Quantities

1 pound Italian sausage (mild or spicy) casings removed

1 tablespoon olive oil

1 medium yellow onion, diced

2 medium sweet potatoes, peeled and cut into 1/2 inch cubes

3 garlic cloves, minced

6 cups low sodium chicken broth

1 cup heavy cream or half and half

9 to 12 ounces refrigerated three cheese tortellini

4 to 5 cups fresh baby spinach, packed (about 4 ounces)

1 teaspoon dried Italian seasoning

1/4 teaspoon crushed red pepper flakes, optional

1/2 cup grated Parmesan cheese plus more for serving

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Heat 1 tablespoon olive oil in a large pot over medium high heat. Add 1 pound Italian sausage with casings removed, crumble and cook until nicely browned and no longer pink, about 6 to 8 minutes; if theres a lot of fat spoon most out leaving a tablespoon for flavor.

2. Add 1 medium diced yellow onion and cook about 3 minutes until soft, then stir in 2 medium sweet potatoes cut into 1/2 inch cubes and cook 3 to 4 minutes so they start to soften.

3. Add 3 minced garlic cloves and cook 30 seconds until fragrant, then pour in 6 cups low sodium chicken broth and scrape up browned bits from the bottom of the pot.

4. Stir in 1 teaspoon dried Italian seasoning and 1/4 teaspoon crushed red pepper flakes if using. Bring to a boil, reduce heat and simmer until sweet potatoes are tender, about 10 to 12 minutes.

5. Add 9 to 12 ounces refrigerated three cheese tortellini to the simmering broth and cook until al dente per package directions, usually 3 to 7 minutes.

6. Turn heat to low and stir in 1 cup heavy cream or half and half and 1/2 cup grated Parmesan cheese until cheese melts and the soup is creamy; if it seems too thick add a splash more broth.

7. Add 4 to 5 cups packed fresh baby spinach in handfuls, stirring each batch until wilted. Taste and season with salt and freshly ground black pepper to your liking.

8. Remove from heat, stir in 2 tablespoons chopped fresh parsley if using, ladle into bowls and top with extra grated Parmesan and a pinch more crushed red pepper if you want heat.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt), for browning sausage and simmering the soup
2. Wooden spoon or heatproof spatula, to crumble sausage and scrape browned bits
3. Chefs knife, for dicing onion and cubing sweet potatoes
4. Cutting board, sturdy and big enough for your prep
5. Vegetable peeler, to peel the sweet potatoes
6. Measuring cups and measuring spoons, for broth, cream and seasonings
7. Slotted spoon or tablespoon, to scoop out excess fat
8. Ladle, for serving and checking soup consistency
9. Microplane or fine grater, for fresh Parmesan

FAQ

Q: Can I swap the Italian sausage for something else? A: Yes, you can use turkey or chicken sausage, or a plant based sausage if you want, just cook it the same way and taste for salt since leaner sausages can be blander.

Q: Can I make this vegetarian or dairy free? A: For vegetarian go with a meatless sausage or sautéed mushrooms and use vegetable broth; for dairy free try canned coconut milk or a cashew cream substitute instead of heavy cream, flavor will be a bit different but still good.

Q: Will the tortellini get mushy if I make the soup ahead or freeze it? A: Cooked tortellini does get soft when frozen or held too long, so for best texture freeze or store the soup without the tortellini and add fresh tortellini when reheating.

Q: How long does the soup keep and how should I reheat it? A: Refrigerate in a sealed container for 3 to 4 days, reheat gently on the stove over medium low heat and add a splash of broth if it thickened, stir in fresh spinach at the end so it wont overcook.

Q: Can I make the soup lighter or skip the cream? A: Sure, swap heavy cream for half and half or whole milk for a lighter finish, or just stir in a little extra broth and finish with Parmesan for creaminess without all the fat.

Q: How do I keep the sweet potatoes from falling apart and the tortellini from overcooking? A: Simmer the sweet potatoes until just tender before adding the tortellini, then add the tortellini only in the last 6 to 8 minutes per package directions so they stay firm.

Autumn Soup Recipe Substitutions and Variations

Italian sausage: Use 1 lb ground pork or turkey, add 1 tsp dried Italian seasoning and 1/4 tsp fennel seed or a pinch of sugar to mimic the sausage taste; if you pick turkey its lean so brown it well or add a little olive oil. For a veg swap try crumbled plant based sausage.
Heavy cream / half and half: Swap with 1 cup whole milk plus 2 tbsp melted butter to get similar richness, or use full fat canned coconut milk for dairy free. If you want to use Greek yogurt, whisk 1/2 cup into a ladle of hot broth first then stir into soup off the heat so it wont curdle.
Refrigerated three cheese tortellini: Replace with gnocchi, small pasta shells, or store bought ravioli; cook time varies so add them near the end and simmer until they float and are tender. For gluten free, use GF pasta or potato gnocchi.
Fresh baby spinach: Swap with chopped kale or Swiss chard (remove tough stems); theyre heartier so add earlier and simmer a few minutes longer, or use arugula for a peppery finish added just before serving.

Pro Tips

1) Brown the sausage well and then spoon most of the fat out but dont remove it all, that little bit gives the whole soup more flavor. If you have a Parmesan rind toss it in while the potatoes simmer, it adds depth and you can pull it out before serving.

2) For better texture and flavor roast the sweet potatoes ahead of time or sauté them a bit longer till they get some color, theyll hold up better than boiled cubes. You can mash a few cubes right in the pot to thicken the broth without adding flour.

3) Add tortellini only at the end and follow the package time exactly, overcooked tortellini makes the soup gluey. If it looks too thick, loosen it with a splash of extra broth, and never let the cream come to a hard boil after you add it or it might break.

4) If you want leftovers or to freeze, dont freeze the tortellini with the soup it turns to mush. Freeze the broth, sausage and potatoes only, then add fresh tortellini and fresh spinach when you reheat. A quick squeeze of lemon or a little extra Parmesan just before serving brightens everything up.

Autumn Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

618

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 qt), for browning sausage and simmering the soup
2. Wooden spoon or heatproof spatula, to crumble sausage and scrape browned bits
3. Chefs knife, for dicing onion and cubing sweet potatoes
4. Cutting board, sturdy and big enough for your prep
5. Vegetable peeler, to peel the sweet potatoes
6. Measuring cups and measuring spoons, for broth, cream and seasonings
7. Slotted spoon or tablespoon, to scoop out excess fat
8. Ladle, for serving and checking soup consistency
9. Microplane or fine grater, for fresh Parmesan

Ingredients

1 pound Italian sausage (mild or spicy) casings removed
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
3 garlic cloves, minced
6 cups low sodium chicken broth
1 cup heavy cream or half and half
9 to 12 ounces refrigerated three cheese tortellini
4 to 5 cups fresh baby spinach, packed (about 4 ounces)
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup grated Parmesan cheese plus more for serving
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, optional

Directions

Heat 1 tablespoon olive oil in a large pot over medium high heat. Add 1 pound Italian sausage with casings removed, crumble and cook until nicely browned and no longer pink, about 6 to 8 minutes; if theres a lot of fat spoon most out leaving a tablespoon for flavor.
Add 1 medium diced yellow onion and cook about 3 minutes until soft, then stir in 2 medium sweet potatoes cut into 1/2 inch cubes and cook 3 to 4 minutes so they start to soften.
Add 3 minced garlic cloves and cook 30 seconds until fragrant, then pour in 6 cups low sodium chicken broth and scrape up browned bits from the bottom of the pot.
Stir in 1 teaspoon dried Italian seasoning and 1/4 teaspoon crushed red pepper flakes if using. Bring to a boil, reduce heat and simmer until sweet potatoes are tender, about 10 to 12 minutes.
Add 9 to 12 ounces refrigerated three cheese tortellini to the simmering broth and cook until al dente per package directions, usually 3 to 7 minutes.
Turn heat to low and stir in 1 cup heavy cream or half and half and 1/2 cup grated Parmesan cheese until cheese melts and the soup is creamy; if it seems too thick add a splash more broth.
Add 4 to 5 cups packed fresh baby spinach in handfuls, stirring each batch until wilted. Taste and season with salt and freshly ground black pepper to your liking.
Remove from heat, stir in 2 tablespoons chopped fresh parsley if using, ladle into bowls and top with extra grated Parmesan and a pinch more crushed red pepper if you want heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.